My latest pesto creation came from the simple fact that I purchased one of those huge bags of baby spinach at the grocery store and was trying to figure out what to do with it all before it went bad.

Ding! Pesto! I packed 4 cups of spinach into this pesto recipe and have been adding it to everything I’ve made this week!

Ingredients

4 cups spinach (chopped)

6 cloves garlic (minced)

½ cup cashews

¼ tsp black pepper

½ tsp salt

½ cup olive oil

¼ cup parmesan

Add the spinach, garlic and cashews to a blender or food processor.

** Note: I LOVE garlic (like maybe a little bit too much), but if you’re not as much of a garlic lover, you can cut the amount of cloves in half for a less “garlic-y” pesto.

Blend for 5-10 seconds.

Add the salt, pepper and olive oil, blend until all of the ingredients have been incorporated.

Add the parmesan cheese and pulse for 5-10 seconds to combine.

Presto! You have pesto!

My new favorite use for this spinach pesto is on top of scrambled eggs with tomatoes, garlic, spinach and mushrooms. I made that almost every day this week for breakfast, topped it off with a little extra parmesan and OMG, it was so delicious!

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “ 29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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